Measure ½ cup raw cashews and place in a bowl. Cover with water and let sit for a minimum 3 hours.

Boil a large pot of water. Salt the water before adding your gnocchi. Cook pasta till al dente and reserve a cup of pasta water before draining.

While the gnocchi is cooking, heat oil and chilli flakes in a large pan. Add in diced onion and cook until translucent. Add in garlic and sauté for 30 more seconds. Scrape onions and garlic into a blender. Drain and rinse cashews and add to the blender with lemon juice, miso, dijon mustard, nutritional yeast, salt, cracked pepper and milk. Add ¼ cup of hot pasta water and blend to combine. If the sauce is too thick, add a splash more pasta water.

Add a splash more oil to the pan and sauté the mushrooms. Try not to overcrowd the pan, cook in batches if you need to. Once mushrooms are browned, season with salt and pepper.

Add cooked gnocchi to the pan with mushrooms followed by sauce. Toss to combine. I like to add a couple more splashes of pasta water to bring the sauce together. Add 1 tbsp truffle oil and toss again. Taste for seasoning. Transfer to bowls and drizzle the rest of the truffle oil on top. Place thinly sliced truffle on top and serve immediately.